Phytochemical Properties and In Vitro Anti-Diabetic Potential of Extruded Composite Flakes: Influence of Flakes Composition And Extrusion Temperature

Abstract

The study aimed to understand the impact of flakes composition and extrusion temperature on the phytochemical properties and in Vitro Anti-Diabetic Potential of Extruded Flakes. Jackbean flour was produced from washed jackbean, soaked (4 hours), germinated (3 days), oven dried (60^oC until constant weight). Maize and plantain flours were prepared following recommended method. Different flour blends were obtained using design mixture of Response Surface Methodology (RSM) software applications and the glycemic index of selected runs were evaluated. The selected samples were extruded at various temperatures (100, 120 and 140^oC) and evaluated for their phytochemical properties, in vitro anti diabetic potential, phenolic and amino profile.

Results showed that the most significant decrease across the sample formulation was in sample B with values decreasing with increased temperature ranging from 0. 025 ± 0. 00 mg/g (A140) to 0. 0095 ± 0.00 mg/g, (B140). Tannins and flavonoids were generally reduced more when the extrusion temperature was raised for formulation B although phenols and oxalates behaved differently depending on the sample formulation. However, In Sample A generally, high-temperature extrusion (140 °C) seems to preserve or even concentrate both tannin and oxalate levels. Aside sample B100 with an ABTS value of 6. 74025 ± 0. 21, the majority of samples (A140, B140, A120 and A100) did not differ statistically significantly (p 0. 05), with the sample A120 showing the best DPPH, Fe²⁺, OH^-  anti-oxidant activities among samples.

Better protein retention or digestibility may be favored by B100s formulation or extrusion conditions as indicated by its higher total amino acid content. In comparison to A120, B100 has a higher concentration of both non-essential amino acids and essential amino acids (EAAs) which suggests better nutritional completeness. The retention and degradation of anti-nutritional compounds are significantly influenced by the extrusion temperature and blend composition.